USDA: Availability of poultry slaughter facilities

The US Department of Agriculture has released a preliminary study revealing existing gaps in the regional food systems regarding the availability of slaughter facilities to small meat and poultry producers.

"To support consumer demand for locally produced agricultural products, meat producers need to have access to local or regional slaughter facilities, and the study we are releasing shows that there is often a shortage of facilities needed to bring food to market," said Agriculture Secretary Tom Vilsack.

"The 'Know Your Farmer, Know Your Food' initiative is working to address various shortcomings in the food supply chain on behalf of our country's producers and consumers. If there is a stronger, closer link between production and consumption, there is often an economic benefit," he added.

The data creates a county-by-county view of the continental US, indicating the concentration of small farms raising cattle, hogs and pigs, and chicken, and also noting the location of nearby state slaughter facilities and small and very small federal slaughter establishments. The USDA defines "small slaughter establishments" as those having between 10 and 499 employees, and "very small slaughter establishments" as having fewer than 10 employees or less than $2.5 mln in annual sales. For the purpose of the study, small livestock and poultry producers are those who have annual sales of $250,000 or less.